This Southern-Style Green Beans and Potatoes dish is a comforting classic that tastes like it has been simmering on Grandma’s stove all day. Tender baby potatoes and soft green beans are braised in a savory, seasoned chicken broth, creating a side dish that is packed with soul-warming flavor.
Whether you use fresh, frozen, or canned beans, this easy one-pot recipe transforms simple ingredients into a delicious, melt-in-your-mouth staple perfect for Sunday supper.
Recipe Details
- Flavor Profile: It features a savory, salty broth enriched with onion, garlic, and steak seasoning, with a subtle sweetness from the sugar that balances the saltiness perfectly.
- Texture: The potatoes become fork-tender and the green beans cook down to that classic Southern softness, absorbing the flavorful liquid.
- Time: 10 minutes prep, 30 minutes cook time.
- Difficulty: Very Easy. It is a simple “dump and simmer” method.
What You’ll Need
To make this recipe, you will need a large skillet or wide pot with a lid to braise the vegetables evenly. A sharp knife is needed to halve the potatoes and dice the onion. The ingredients are flexible pantry staples, allowing you to use whatever type of green bean you have on hand, paired with hearty potatoes and savory broth.
Ingredient Notes
- Green Beans – You can use fresh (trimmed), frozen, or canned (drained) green beans. Southern-style beans are meant to be soft, so any variety works well in the braise.
- Baby Potatoes – Using baby potatoes (red or yellow) sliced in half ensures they cook quickly and hold their shape better than large russet chunks.
- Chicken Broth – This provides the savory liquid base. It infuses the vegetables with much more flavor than plain water.
- Onion & Garlic – Diced onion and minced garlic build the aromatic foundation of the dish.
- Steak Seasoning – This all-in-one spice blend adds pepper, salt, and garlic notes that elevate the simple broth.
- Sugar – Just one tablespoon of sugar is a traditional Southern trick. It doesn’t make the dish sweet, but it enhances the natural flavor of the vegetables and balances the salty broth.
Add-ins and Substitutions
- Ham Hock – You can simmer a smoked ham hock or turkey leg in the pot with the broth for a deeper, meatier flavor.
- Spices – A pinch of red pepper flakes or Cajun seasoning adds a nice kick if you like a little heat.
How to Make Southern-Style Green Beans and Potatoes
- Sauté Veggies: In a large skillet, add the diced onion and halved baby potatoes. Cook over medium heat until the onions have softened and become translucent. (You can use a little oil, butter, or bacon grease here if your pan isn’t non-stick).
- Combine Ingredients: Add the minced garlic, chicken broth, pepper, sugar, steak seasoning, and green beans to the skillet. (If using canned green beans, make sure to drain them first).
- Simmer: Bring the liquid to a simmer. Once bubbling, reduce the heat to low and cover the skillet with a lid.
- Cook: Let the mixture simmer for about 25 minutes, or until the potatoes are fork-tender and the beans are soft.
- Finish: Remove the lid and stir. Let the green beans sit for a little bit uncovered over low heat to allow the liquid to reduce and concentrate the flavor.
- Serve: Season to taste with more steak seasoning or salt and pepper if needed. Enjoy!
Pro Tip: Don’t be afraid to overcook the green beans! Unlike crisp-tender stir-fry beans, Southern green beans are meant to be cooked until they are soft and olive-green. This texture allows them to soak up the savory “pot liquor” broth.
Recipe Tips
- Potato Size: Try to select baby potatoes that are roughly the same size, or cut larger ones into quarters, so they all finish cooking at the same time.
- Liquid Level: The broth should mostly cover the vegetables. If it evaporates too quickly before the potatoes are done, add a splash more water or broth.
- Resting: Letting the dish sit uncovered for 5-10 minutes off the heat allows the flavors to meld and the sauce to thicken slightly.
FAQs
- Can I use regular potatoes? Yes, just peel and chop large potatoes into 1-inch chunks. Waxy potatoes (like Yukon Gold) hold up better than starchy Russets.
- Is this vegetarian? To make it vegetarian, simply swap the chicken broth for a rich vegetable broth.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
- Main Dish: This is the perfect side for fried chicken, meatloaf, or pork chops.
- Bread: Serve with a slice of cornbread to soak up the delicious broth at the bottom of the bowl.
- Potluck: This dish travels well and can be kept warm in a slow cooker, making it ideal for gatherings.
Make This Recipe in Advance
- Reheating: These green beans reheat beautifully in the microwave or on the stovetop. In fact, many people find they taste even better the next day after soaking in the seasoned juices overnight.
Southern-Style Green Beans and Potatoes
- Total Time: 40 minutes
- Yield: 4-6 Side Servings 1x
Description
This Southern-Style Green Beans and Potatoes dish is a comforting classic that tastes like it has been simmering on Grandma’s stove all day. Tender baby potatoes and soft green beans are braised in a savory, seasoned chicken broth, creating a side dish that is packed with soul-warming flavor. Whether you use fresh, frozen, or canned beans, this easy one-pot recipe transforms simple ingredients into a delicious, melt-in-your-mouth staple perfect for Sunday supper.
Ingredients
The Veggies
- 1 lb baby potatoes (red or yellow), washed and halved
- 4 cups green beans (fresh trimmed, frozen, or canned/drained)
- 1 medium onion, diced
- 1 tablespoon minced garlic
The Braising Liquid & Seasoning
- 2 cups chicken broth
- 1 tablespoon sugar
- 1 teaspoon steak seasoning (like Montreal Steak Spice)
- 1 teaspoon black pepper
- Optional fat: 1 tablespoon butter, oil, or bacon grease (for sautéing)
Instructions
Sauté Veggies
In a large skillet or wide pot, add a splash of oil (or bacon grease) over medium heat.
Cook
Add the diced onion and halved baby potatoes. Sauté until the onions have softened and become translucent (about 5 minutes).
Combine Ingredients
Add the minced garlic, black pepper, steak seasoning, sugar, and chicken broth to the skillet.
Add Beans
Stir in the green beans. (Note: If using canned beans, drain them first).
Simmer
Bring the liquid to a bubble. Cover: Reduce the heat to low and cover the skillet with a lid.
Cook
Let the mixture simmer for about 25 minutes. Check: Cook until the potatoes are fork-tender and the green beans are soft and olive-green.
Finish
Remove the lid. Reduce: Let the beans simmer uncovered for a few minutes to allow the liquid to reduce slightly and concentrate the flavor (the “pot liquor”).
Serve
Taste and season with additional steak seasoning or salt if needed. Serve warm.
Notes
The Texture Goal: Don’t be afraid to “overcook” the green beans! Unlike crisp-tender stir-fry beans, Southern green beans are meant to be braised until they are very soft. This texture allows them to soak up the savory, salty broth.
The Sugar Trick: Don’t skip the tablespoon of sugar! It is a traditional Southern trick that balances the saltiness of the broth and enhances the natural flavor of the vegetables without making the dish taste sweet.
Potato Choice: Baby potatoes (waxier varieties like red or yellow) are best because they hold their shape during the long simmer. If using large Russets, peel and chop them into 1-inch chunks, but be gentle when stirring so they don’t crumble.
Meat Option: For an authentic smoky flavor, fry 2–3 strips of bacon in the skillet first. Remove the bacon, sauté the onions/potatoes in the bacon grease, and crumble the crispy bacon on top at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop / Braising
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 140
- Sugar: 6g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: southern green beans, potatoes and green beans recipe, soul food sides, braised green beans, country style vegetables, easy side dish, gluten free dairy free sides
